In a medium bowl, combine the orange juice, lemon juice, apple cider vinegar, Dijon mustard, and honey. Add a pinch of kosher salt and black pepper. Whisk together until well blended, then slowly drizzle in the olive oil while whisking until emulsified.

In a large bowl, add the mixed salad greens. Chop the Granny Smith apple into bite-sized pieces and scatter over the greens, followed by the dried cranberries, toasted walnuts or pecans, and crumbled blue cheese.

Drizzle the prepared dressing over the salad ingredients, and gently toss to coat everything evenly.

Serve immediately, garnished with extra nuts or cheese if desired.